Classic Cobb Salad

Our Creamy Buttermilk Ranch gives this classic salad a fresh je-ne-sais-quoi with its bright flavor and slight tanginess.

15 Minutes, 4 Servings
 

Ingredients:

• 2 6 oz. chicken breasts, pounded to 1/2-inch thickness
• 1 tsp. vegetable oil
• 8 cups red and green baby romaine lettuce
• 4 slices bacon, uncured, fully cooked, crumbled
• 1 avocado, sliced
• 12 cherry tomatoes, halved
• 1 tbsp. chives, sliced thin
• 1/4 cup cucumber, diced 1/4-inch
• 1/4 cup Gorgonzola cheese, crumbled
• 1/3 cup Panera® Ranch Dressing
• salt and pepper to taste
 

Steps

1. Season chicken with salt and pepper to taste. Heat 1 tsp. oil in a skillet over medium-high heat, cook chicken for 3 to 4 minutes per side or until cooked through. Remove from heat, dice chicken into ½-inch pieces and set aside.

2. Arrange romaine lettuce on a platter. Top with chicken, bacon, avocado, hardboiled eggs, tomatoes, cucumber, and Gorgonzola cheese.

3. Drizzle Ranch Dressing over the top of the salad. Garnish with chives and coarse fresh ground black pepper.

Or, Try This

• This salad can be made family style and arranged on one large platter, or the ingredients can be evenly divided, and salads made on individual plates.

• This salad can be assembled a few hours in advance and held in the refrigerator. Add the dressing right before serving in order to keep the lettuce and vegetables crisp.